Limited Single-Estate Farm Release
Micro-Roasted to Order | NET WT 12 OZ (340 G)
This Pacamara from the Miravalles family farm in Apaneca, Ahuachapan is a vibrant single-estate expression of one of El Salvador’s most distinctive cultivars. Grown at elevation in volcanic soils, it highlights Pacamara’s hallmark combination of bold presence and refined structure, delivering clarity, sweetness, and layered complexity rooted in place.
Carefully washed and dried on raised beds, this estate lot presents a juicy, syrupy cup with bright citrus lift and balanced depth. Notes of lime and golden plum lead, supported by caramelized sweetness, subtle green herb nuance, and hints of chocolate-caramel and toasted sugar. The body is smooth and medium-weighted, with a clean, lingering finish that reflects both the cultivar’s expressive nature and the farm’s meticulous stewardship.
The Producer
Sourced from the Miravalles family farm in Apaneca, Ahuachapan, El Salvador. Owned by Luis Duarte and Tete Chacón, managed with care by their son Luis Jr. and longtime manager Chico, the farm spans 1,250–1,550 m elevation and is meticulously maintained to keep cultivars separate, including Bourbon, Pacas, and Pacamara. This lot of Pacamara is hand-harvested, wet-processed, and carefully raised on sun-dried beds to preserve its juicy sweetness and bright fruit character.
The Roast
Light-Medium — Juicy lime, golden plum, and bright green herb notes remain prominent. Syrupy sweetness carries through with slightly enhanced body and clarity, while acidity is lively but balanced. Subtle hints of honeyed citrus lift the profile.
Medium — Rich caramel, chocolate-caramel, and juicy stone fruit notes dominate. Lime and plum flavors are still present but meld with deeper sweetness. The body is smooth, and the finish is balanced, layered, and lingering.
The Method
Kalita Wave • AeroPress • French Press
The Profile
Origin — El Salvador (High-grown, specialty-grade coffees known for elegance, clarity, and sweetness)
Region — Apaneca, Ahuachapan (Fertile volcanic soils and verdant slopes producing expressive coffees)
Altitude — 1,250–1,550 m (Moderate to high elevation ensures slow maturation, vibrant flavors, and clarity)
Processing — Wet Process (Washed) (Careful washing highlights fruit clarity and balanced body)
Drying Method — Raised Bed Sun-Dried (Even, controlled drying to preserve sweetness and complexity)
Cultivar Detail — Pacamara (Hybrid of Pacas and Maragogype, producing large beans with expressive fruit and body)
Grade — SHG (Strictly High Grown, indicating dense, high-altitude beans)
Screen Size — 16–19 (Exceptional extra-large beans, meticulously sorted for consistency, balanced extraction, and a refined cup profile)
Appearance — 0.0 Primary & Secondary Defects Per 12 OZ (340 G) Bag (Competition-grade quality, exceptionally clean)
Cupping Score — 88 Points (High-quality cup with layered sweetness, nuanced top notes, and moderate acidity)
Farm Gate Certified — Coffee purchased directly from the farm or producer, ensuring farmers are paid fairly and transparently while maintaining exceptional, traceable bean quality
Storage Method — Individually Double Vacuum Sealed (Ensuring maximum freshness and protection from moisture, oxygen, and flavor loss)
Resting Period — Whole bean rests best 7–10 days post roast—ground coffee can be opened upon delivery
